With Anzac Day approaching, it is essential to make Anzac biscuits.
The normal recipe I use is from the Australian and New Zealand Complete Book of Cookery, which I think was my grandmothers copy and is almost a precursor to Stephanie Alexanders Cooks Companion as the bible of Australian cooking. A “go to” cookbook, particularly if you need to host a 70s themed dinner party and need a good trifle recipe.
Anzac Biscuits (ANZ Complete Cookery recipe)
- Mix 1 cup each of rolled oats, sugar, flour and desiccated coconut in a large mixing bowl.
- Melt 125g butter in a medium saucepan, add 1 tablespoon of golden syrup and combine.
- Combine 1 teaspoon of bicarbonate of soda (baking soda) and 2 tablespoons of boiling water. Add to butter mixture.
- Mix to a moist but firm consistency. Place small balls of mixture onto a baking tray lined with glad bake paper.
- Bake for 12-15 minutes at 140C (fan-forced). The balls will flatten during cooking. Increase heat and cook for an additional 2 minutes to achieve a crunchier consistency.
- Remove from the oven and allow for cool for 15 minutes on the tray and then place on a wire rack to cool completely.
The following changes I’ve made to the recipe.
- Replace the 1 cup of sugar with 1/2 cup of brown sugar and 1/3 cup of white sugar. This results in a more caramel flavour. Total sugar content can be reduced to taste.
- Increase butter to 150gm and use 2 tablespoons of golden syrup. This will result in a more chewy consistency.
- Bake for 12-13 minutes at 140C. The biscuit will be very soft when it comes out of the oven but will firm up on cooling.
Cooking time will vary slightly based on oven performance, flour moisture content and humidity, so make a few batches to determine the best quantities and cooking times for your taste.